Recipes from Artichoke Hart & London Cartwright
Quick Halloumi-based Mediterranean Snack
Artichoke Hart (New York Fried, May 2019) felt that the bar snacks served at the Oswego facility needed to be a little more classy than nuts or popcorn. So, this one became a hit with many of the delegates. Quick, easy to make, tasty and, in Hart’s case, done on the BBQ on the…
Read MoreBraised Beef Ravioli in an Onion Marsala Sauce
Okay, so not as tough as it sounds. When Artichoke Hart was stuck for a quick lunch, he would often turn to recipes he could whip up in a half hour or so. This one is easy, uses ready-made ingredients, but tastes gourmet. The Italian delegation actually loved it! (New York Fried, May 2019) INGREDIENTS…
Read MorePappa Al Pomodoro with a side of fettucine in a creamy caper sauce and pulled turkey breast
The Italian delegation liked simple fare and although Artichoke Hart was planning a more sophisticated main supper, he knew they would appreciate a simple Tuscan lunch. The meal was served with crusty bread and a hearty cabernet from Tuscany. Brodo is an Italian stock that is pre-made and stored as a base but in Artichoke’s…
Read MoreChicken Rouladen
Artichoke Hart had only heard of Beef Rouladen prior to taking on the cooking in Oswego. But with a little thought, it became clear butterflied and pounded chicken would appear similar and allow for the same treatment. So this is what he prepared for lunch for the Hungarian delegation: INGREDIENTS 8 slices bacon 4 boneless,…
Read MoreCreamy Scampi & Chicken (Mild Jambalaya)
I am a Canadian of British heritage, so my stomach can’t tolerate most Cajun dishes, but my mind insists that I try. Much to my dismay while visiting New Orleans twice in my life, I have found that “hot” spices do not make a dish tastier to my palate; they, in fact, make it intolerable.…
Read MoreBrowned Butter Honey Garlic Salmon
Salmon tastes great with very little help, but when you’re tired of the traditional lemon-style seasonings, try this butter and honey variation. It’s sweet and oh, so tasty! The Artichoke Hart uses this as a Friday night “fish” dish. Thanks to Karina at CafeDelites.com Ingredients 1/4 cup (4 tablespoons) butter 1/4 cup (4 tablespoons) honey 2-3 cloves garlic, minced* 1-2 tablespoons fresh squeezed lemon…
Read MoreMulti-Cultre Meatloaf
I call it multicultural because I have taken the best of several meatloaf recipes and come up with what I think is the tastiest, juiciest, exciting meatloaf I’ve ever tasted. It’s a little British, a little American, and a lot Italian. And it’s soooo good! Ingredients 1 1/2 pounds lean ground beef 3/4 cup milk…
Read MoreShakshuka…a delightful way to start (or end) the day
My son visited last night. He attends University in Toronto and has been integrating himself with various cultures including the middle east, the Mediterranean, and especially Israel (he lives with a Jewish family). He offered to make this dish and since having another chef in my kitchen is a rarity, I offered him the stove.…
Read MoreFried Green Tomatoes (aka Winter Caprese Salad)
If you have a bunch of these at the end of the summer… Then turn them into this with this proven, basic recipe that I call a Winter Caprese Salad. It was one of the appetizers used at the President’s Address at the end of the summer in “New…
Read MoreMilanese Chicken Thighs in Red Wine Sauce
This recipe comes from the book, “Great Women Chefs”, by Julie Stillman, published over a decade ago (Turner Publishing Inc.) and features America’s top female chefs of the time. This one is from Teresa Rovito, who at the time had just opened “Le Streghe” in New York (1994), to honor recipes of her Italian youth.…
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